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Food Engineering and Industrial Food Production
Food Engineering and Industrial Food Production
This session covers the application of engineering principles in food manufacturing, industrial processing and large-scale food production. It includes process design, equipment development, unit operations, heat and mass transfer, mixing, drying, extrusion, automation, plant design, energy efficiency and process optimization. The session also emphasizes sustainable manufacturing, cost-effective production, quality consistency and innovations that improve efficiency in the food processing industry.
Committee Members
Robert L Zimdahl
Colorado State University, United States
Kasiviswanathan Muthukumarappan
South Dakota State University, United States
Title : Controlled environment ecosystem: A plant growth chamber to encounter climate change and grow plants through controlled environment technologies
Avinash Sharma, Arunachal University of Studies, India
Title : 3D printing of fish product enriched with essential nutrients
C O Mohan, ICAR - Central Institute of Fisheries Technology, India
Title : Transformation of agri-food systems
Famata Nanqui, Women's Agricultural Cooperative of Guinea-Bissau (CMA-GB), Guinea-Bissau
Title : NEXRIVOS: Cross-jurisdictional food safety analysis multi-agent large language model orchestrator with age-adaptive consumer education
Harika Kakkireni, Independent Research, United States
Title : Applied food science as a driver of next-generation food innovation
Harsha Hirdyani, Curcumin Sdn Bhd, Malaysia
Title : Sensory evaluation, physicochemical characterization, and consumer acceptability of peanut-quinoa plant-based cheese formulations
Irene A Binag, Sultan Kudarat State University, Philippines